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Author Notes: This sauce was invented one evening when I was just too lazy to make the dinner I had planned. Instead, I looked at a tray of tomatoes I'd just roasted and decided to make a sauce reminiscent of Marcella Hazan's fabulous Tomato Sauce #3. I've tested it frozen and reheated and all the freshly made flavors hold up. —MrsWheelbarrow

Serves 4

2pounds fresh roma or other paste tomatoes

1/3cup olive oil

1-1/2teaspoons herbes de provence

1 medium onion, cut in half

3 tablespoons unsalted butter

salt & pepper

shaved parmesian

torn basil leaves

Oven roast tomatoes: preheat oven to 250

Slice tomatoes in half lengthwise and place on foil covered baking sheet, skin side down.

Drizzle with olive oil. Sprinkle with herbes de provence, salt & pepper. Place in oven for 3 hours.

Remove from oven and run tomatoes and any cooking juices through a food mill to remove skins and seeds.

Put tomato sauce in a medium saucepan, add halved onion and butter. Cook at a slow simmer for 25 minutes. Stir well and serve over pasta with shaved parmesian and a sprinkle of fresh basil.